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There is the natural progression of buying bananas, not eating them before they get over ripened and then making banana bread. This happens often at our house, luckily we love banana bread, well every one but my husband. I think he would rather eat dirt than bananas. I have to issue warnings when I bake with bananas, “DON’T EAT THOSE MUFFINS! THEY ARE BANANA!”. This is the first time I’ve added Nutella into my banana bread, and what a great addition it was. These turned out to be a hearty, filling muffin perfect for breakfast on school mornings. Easy to grab on the go which works for me because I always seem to be on the go.
Nutella Banana Muffins
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup sugar
1/2 cup Nutella
1 banana mashed (about 1/3 to 1/2 cup)
1/4 cup butter, softened
1/4 cup buttermilk
1 teaspoon vanilla
Preheat oven to 375 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon and sugar. In a separate bowl, combine Nutella, banana, butter, buttermilk, egg and vanilla. Stir wet ingredients into dry just until combined. Spoon into greased muffin tins. Bake for 17-20 minutes or until a wooden pick inserted comes out clean. Remove from pan to wire rack to cool.
If you enjoyed this you might also like Tyler Florence’s Chocolate-Banana Bread